1, rainbow trout150g, and pork sauce 50g.
2. Mix rainbow trout with pork sauce, chop chopped green onion and Jiang Mo.
3. Chop rainbow trout and minced pork, onion and ginger into minced meat.
4, cooking wine, sugar, a little salt and the same amount of cooking wine mixed into juice, poured into the chopped fish paste.
5. Stir evenly to make the volume of surimi expand and be elastic.
6, put water in the pot, small fire, use a small spoon to dig the minced meat into a ball and put it in the pot.
7. When the water is boiled, all the fish balls will float.
8. Turn off the fire and sprinkle with chopped green onion and coriander.
9. Season with salt and vinegar according to personal taste.
1. Wash the fish and chop it into minced meat. Add ginger and chop into minced meat. The worse the better.
2. Marinate the surimi with salt, chicken essence, rice wine and oil.
3. Chop the mushrooms and onions together and wash the lettuce for later use.
4. Put the chopped onions and mushrooms into the marinated fish, and add a proper amount of corn flour to catch well.
5. Boil water and put oil in the pot. After the water is boiled, put the meatballs into the pot one by one.
6. When the meatballs are almost cooked, add the lettuce prepared in advance, then the chopped green onion, then season, ok, and serve.
Minced meat, chopped green onion, herring, crucian carp, cooking wine, salt, chicken essence, ginger.
working methods
1. Add Jiang Mo, cooking wine, chopped green onion, salt and chicken essence to the minced meat, stir into mud, make balls, and fry them in an oil pan until golden brown.
2. Add chopped green onion, salt, chicken essence and cooking wine into herring, mash them in a blender, make fish balls, and cook them in boiling water for shaping.
3. Wash the crucian carp and fry it thoroughly on both sides of the oil pan, add cooking wine and water, cover with fire and cook until the soup turns white.
4. Add salt, chicken essence and seasoning, add two kinds of meatballs and cook together, sprinkle with chopped green onion.
Materials Carassius auratus 1 minced pork, 3 onions, ginger, appropriate amount of oil and salt, and appropriate amount of straw mushroom.
1. Clean the fish and dry the water with a kitchen paper towel.
2. Cut the onion into chopped green onion, straw mushroom and ginger slices.
3. Wipe the pot with ginger, heat it up, put some oil, add crucian carp, fry on both sides, pour cold water, turn to low heat and simmer slowly after boiling. 4. The minced meat is seasoned with proper amount of salt and monosodium glutamate, and mixed in one direction with chopsticks. When the fish soup is milky white and the fish is cooked, turn on the fire, rub the meatballs into the soup with a small spoon or directly by hand, add ginger slices and straw mushrooms, cook for 8 minutes on high fire, add a little salt to taste, take out the pot and sprinkle with chopped green onion.